- 2 cups old-fashioned rolled oats (gluten-free if necessary)
- ¾ cup whole wheat flour (or whole grain gluten-free blend if necessary)
- ½ tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup coconut sugar
- ¼ cup dark (or light) brown sugar, packed
- 4 TBS coconut oil, softened
- 4 TBS unsalted butter, softened
- 1 large egg, room temperature
- 2 tsp vanilla
- 3/4 cup semi-sweet chocolate chips (I used white chocolate chips)
- Preheat oven to 350ºF and line two large baking sheets with parchment paper, or silicone mat.
- In a medium bowl, combine oats, whole wheat flour, baking soda, and salt. Set aside.
- In large bowl, using stand mixer with paddle attachment or electric hand mixer, cream together sugars with softened butter and coconut oil. The coconut sugar takes a little longer to cream with the oil and butter, so make sure to cream about 2 minutes, until coconut sugar crystals are less noticeable. (do NOT use melted oil and butter)
- Add in egg and vanilla until combined.
- Add dry oat and flour mixture to large bowl of wet ingredients and combine until dough comes together.
- Using large wooden spoon, add in chocolate chips. (Or use stand mixer paddle)
- Using medium cookie scoop (or rounded heaping tablespoon) scoop dough balls and place on prepared cookie sheets, leaving about 3 inches of space between cookie dough.
- Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.
- Store cookies in airtight container. Cookies will stay fresh up to one week (if they last that long).
Serving Size: 1 cookie
Copy cat recipe from https://www.fitmittenkitchen.com